Gluten-Free Chicken Kiev

Gluten-free chicken Kiev

It can be so satisfying to make food from scratch. Give this homemade gluten-free chicken Kiev a try and be sure to give yourself a pat on the back when this golden, crispy delight comes out of the oven.

Prep time: 20 minutes

Cook time: 40 minutes

Servings: 4 people


  • 100g soft butter
  • Cocktail sticks
  • 4 slices of crumbed gluten-free bread, or 400g of Tesco's Free From Cornflakes
  • 4 medium eggs
  • 3tbsp gluten and wheat-free flour, well seasoned
  • 4 large chicken breasts, boned and skinned
  • Freshly ground black pepper, to season
  • sea salt, to season
  • Zest 2 lemons, finely grated
  • 5-6 large cloves garlic, crushed
  • small handful fresh chives, finely chopped
  • small handful fresh parsley, finely chopped
  • Potatoes, to serve


Preheat the oven to Gas Mark 6, 200°C, fan 180°C.

In a bowl, mash together the butter, parsley, chives, garlic, lemon zest and seasoning.

Roll into four sausages and freeze.

Meanwhile, with a very sharp knife, slice the chicken breasts almost in half horizontally so as to form a pocket.

Open them up like a book, lay over some clingfilm or parchment, and flatten them with a mallet or rolling pin.

Set aside until the butter is nearly frozen.

Lay open the breasts.

Place one of the rolls of frozen butter down the middle of each then fold over the breast and secure as tightly as possible with cocktail sticks.

Carefully roll each breast in the seasoned flour, making sure it is well covered, then in the beaten egg and then in the breadcrumbs.

Roll for a second time in the egg and a second time in the breadcrumbs or blitzed Free From Cornflakes.

Place the coated chicken breasts on a rack in the oven and cook for 40 minutes until the chicken in cooked through, with no pink showing.

Serve with green vegetables and rice or potatoes.